3 Musketeers Bars

Have you ever wondered how to make these? Not as hard as you might think! (And I think they taste better!)

3 cups granulated sugar
3/4 cup light corn syrup
3/4 water
1/8 tsp. salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate (12 oz. each)

In a large saucepan, over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Meanwhile, beat the egg whites until they are stiff and form peaks. (Don't use a plastic bowl for this.)

When the sugar solution comes to 270* F (or the soft-crack stage), remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add the semisweet chocolate chips. (Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.)

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9X9 inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on 50% power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1-2 hours.

Makes 14 candy bars.

Crock Pot Cake

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

Fortune Cookies

I made these for Aaron for a Valentine's Scavenger Hunt Group Date we did. They turned out SO GOOD (once I got the hang of folding them) and they taste good to boot!

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons water

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

NOTE: I put my last couple batches on Parchment paper and they didn't spread out as much but took longer to cook--it's all a preference thing--if you like them really thin and big, you can put them right on a greased baking sheet. If you like them a little thicker, and about as big as you made your circle of batter, then put it on parchment paper.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes) (15-20 minutes if on parchment paper).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.

GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES

Thank You Leighann Gilson for submitting this recipe! She says you can use 1 and 1/3 cups of brown sugar instead of 2 cups and it is still WONDERFUL - they don't get as thin and spread out - but still taste GREAT! Great way to use your whole wheat flour!

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.

Makes 24 giant cookies
Adapted from source: Great Harvest Bread Company

Note: If you want to make these more like an oatmeal cookie, you could leave out the chocolate chips and maybe add some raisins.

Lemon Meringue Pie

My great-grandmother Gregory (Velma Grace Park Gregory) made this pie almost every time my mom came to visit. The whole family looked forward to Grandma’s lemon pie after a wonderful meal!

PIE:

1 baked 9 in. pie crust
1/4 teaspoon salt
3 eggs, separated
1 c. sugar
1 Tbs... margarine
6 T. cornstarch
1/2 c. lemon juice
2 c boiling water
1 1/2 t. grated lemon peel

(Two large lemons should produce enough grated peel and juice. Squeeze, remove seeds but not the pulp. )

In a heavy cast aluminum sauce pan, add sugar, cornstarch and salt. Mix together until well mixed. Slowly add the boiling water, stirring constantly with a wire whisk until all lumpiness is gone. Bring to a boil over medium heat. Reduce to low. Cook stirring constantly until mixture is thick and clear, about 6 - 8 mins. Remove from heat. Beat yolks with a whisk, fork or mini food processor. Add a small amount of hot mixture to the yolks. Blend; add a little more until 1/4 cup is blended. This keeps yolk from cooking into clumps. Add back to pan with rest of mixture, and return to a boil on medium high heat. Reduce heat to low and cook for 4 more minutes, stirring constantly.

Remove from heat stir in the margarine and the lemon peel. Slowly mix in the lemon juice. Flavor is best when peel and juice are added last. Cover the pan and allow to cool. Pour into baked shell. Top with meringue.

MERINGUE:

2 tablespoon sugar
1/4 teaspoons cream of tartar
1 tablespoon cornstarch
3 egg whites (at room temp.)
1/2 c. cold water
4 tablespoons sugar
3/4 teaspoon vanilla

In a small saucepan, combine 2 T. sugar, cream of tartar, cornstarch, and cold water. Stir until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture is clear. Cool. In a separate bowl, beat egg whites and vanilla into soft peaks. Gradually add the 4 Tablespoons of sugar, 1 tablespoon at a time. Using an electric mixer, beat well after each addition. Add the cooled cornstarch-sugar mixture into beaten egg whites and continue beating until stiff peaks form.

Spread meringue over edges of crust then fill into the center. If meringue isn't well over the crust it shrinks in the baking away from the crust. Bake at 375° F. for 10 to 12 minutes until meringue becomes golden brown. Cool and serve.

Toffee Cheesecake with Caramel Sauce

This cheesecake is TO DIE FOR!!!!! (Thank you Melody Walthers for sharing the recipe!)

Crust:
1 1/2 C graham cracker crumbs
6 T. butter; melted
1/4 C dark brown sugar

Filling:
4- 8oz pkg. cream cheese, room temp.
1 1/2 C sugar
5 large eggs
2 1/2 tsp. vanilla
2 tsp. fresh lemon juice

Topping:
1 1/4 C sugar
1/3 C water
1 C whipping cream
1/2 C butter, cut into small pieces
1 tsp. vanilla

3/4 C whipping cream
2 T. sugar
3 Skor/Heath bar, broken into pieces

For Crust: Preheat oven to 350*. Lightly butter the bottom & 2" up the sides of a springform pan. Combine crumbs, sugar & butter. Press into bottom of pan & 1 " up the sides. Refrigerate crust.

For Filling: Beat cream cheese until smooth. Add sugar & beat until smooth. Beat in eggs one at a time. Mix in vanilla & lemon juice. Pour into crust. Bake until the top is puffed & moves only slightly when pan is gently shaken (it shouldn't "ripple" but still should move, it will probably start to brown a little on top & begin to crack). For springform pan, bake for about 1 hour 15 minutes. For 2 premade crusts, bake for 40-45 minutes. Cool on rack. Refrigerate at least 8 hours before adding topping.

For Topping: Stir 1 1/4 C sugar & 1/3 C water in a medium saucepan over low heat until sugar dissolves. Increase heat & boil without stirring until syrup is a deep amber color(about 8 minutes), occasionally swirling the pan & brushing the side of the pan down with a wet pastry brush. Add 1 C whipping cream (mixture will bubble vigorously), reduce heat to very low & stir until smooth (when you add the cream it might form a big ball but just keep stirring until it smooths out). Mix in butter. Cool sauce. Add vanilla.

If using a spring form pan: Use a sharp knife to cut around the sides of the springform pan. Release pan sides. Pour 2/3 C caramel over center of cake. Cover remaining sauce & let stand at room temp. Refrigerate cake until topping is almost set, about 2 hours.

Beat 3/4 cream with remaining 2 T. sugar until stiff peaks form. Spoon cream into a pastry bag fitted with a medium star tip. Pipe cream decoratively around the sides of the cake. Arrange candy pieces in the cream. Serve, passing remaining caramel sauce.

NUTRITIONAL INFORMATION:

Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
Calories		627.0
Total Fat		44.2 g
	Saturated Fat	26.8 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	12.6 g
Cholesterol		194.9 mg
Sodium		341.2 mg
Potassium		145.4 mg
Total Carbohydrate		52.4 g
	Dietary Fiber	0.3 g
	Sugars	42.9 g
Protein		7.6 g

Vitamin A	33.1 %
Vitamin B-12	7.7 %
Vitamin B-6	3.1 %
Vitamin C	0.8 %
Vitamin D	7.2 %
Vitamin E	6.1 %
Calcium	8.8 %
Copper	2.2 %
Folate	5.0 %
Iron	7.3 %
Magnesium	2.8 %
Manganese	4.1 %
Niacin	2.1 %
Pantothenic Acid	4.8 %
Phosphorus	11.9 %
Riboflavin	15.5 %
Selenium	10.7 %
Thiamin	3.0 %
Zinc	4.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

“Cinnabon” Cinnamon Rolls

¼ cup warm water
1TBS sugar
1TBS Yeast
Mix together and let stand

1 small box vanilla instant pudding
1 cup luke warm milk
1 egg beaten
¼ cup butter melted
½ tsp salt
4 cups flour
Mix together and add Yeast mixture

Let rise until double. Roll into rectangle. Spread with melted butter and sprinkle with sugar and cinnamon. Cut into 12 slices and place in greased 9X13 pan. Let rise until double.

Bake 350°F 15-20 minutes. Top with Cream cheese frosting (cream cheese, vanilla, powdered sugar).

Chocolate Silk Pie

Crust:
3 egg whites (beaten)
1 cup sugar
½ tsp baking powder
¾ cup graham cracker crumbs
1 cup broken pecans

Mash on bottom of greased pie tin, bake at 350°F for 20-30 minutes

1 cup butter
1 cup sugar
Cream together really well

2 tsp vanilla
2 squares melted unsweetened chocolate
1 eggs room temperature (may want to heat over double boiler and then cool if worried about raw eggs)
Beat on high for 5 minutes

Add 1 egg (see note above)
Beat again for 5 minutes and top with whipped cream.

Homemade Ice Cream in a Bag

(From FamilyFun.com)

2 TBS Sugar
1 Cup half and half
½ tsp Vanilla
½ cup salt (the bigger the granules, the better – rock salt is great!)
Ice Cubes
1 Quart size ziplock (Freezer type is best)
1 Gallon size ziplock (Freezer type is best)

Combine sugar, half and half, and vanilla in the Quart ziplock and seal tightly. Place the salt and ice in gallon bag (so it fills it up ½ way) then place the smaller bag inside as well. Seal tightly. Shake the bag until mixture hardens (about 5 minutes). Take the smaller bag out of the larger one, rinse it off before opening it, add mix-ins and eat right out of bag. (This works in backpacks during a hike – the walking will shake the bag. Also, good for 2 children to gently toss back and forth)

Rainbow Jello

5 small boxes of Jello (different flavors such as black cherry, red, orange, yellow, green)
5 cups of boiling water (1 cup at a time)
5 cups of vanilla ice cream (1 cup at a time)

Dissolve 1 pkg of Jello into 1 cup of boiling water. Add one cup of vanilla ice cream. Pour into a 9X13 pan and refrigerate for about 30 minutes. Continue the process, pouring each jello mixture on top of the previous one until all boxes are used up.

Oreo Cookie Dessert

Crust:
¾ package Oreo cookies, crumbled fine

Spray 9x13 inch dish with Baker’s Joy. Add the crumbs and bake in preheated oven at 350 for 10 minutes. Cool.

Filling:

2 (3oz) packages instant pistachio pudding
1 ½ cups half and half or whole milk
1 qt vanilla ice cream softened
1 16 oz carton Cool Whip

Mix pudding as stated on package, using only the 1 ½ cups milk. Mix well; add to this the softened vanilla ice cream and mix well. Pour over Oreo crust that is cool and top with Cool Whip. Refrigerate for several hours before serving. This is very pretty and delicious. Serves 18.

White Chocolate-Raspberry Cheesecake Bars

Prep Time:
20 min

Total Time:
4 hr 48 min

Makes:
9 servings

12 OREO Cookies, finely crushed

2 Tbsp. butter, melted

3 squares BAKER'S White Chocolate, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

NOTE:

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.